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Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

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Monday, November 9, 2009

Corn spoon bread goes by a number of names, but it's basically a souffle made of cornmeal, corn, sour cream, milk, eggs and butter. A wonderful side dish for any holiday.

Corn Spoon Bread

Corn Spoon Bread, is an old fashioned dish that has been around since the establishment of the colonies, and goes by many names these days - Corn Casserole, Corn Pudding, Corn Spoon Bread, to name a few - though all of those actually started out as completely separate recipes. Pretty much they all now represent a single dish similar to this one.

And, like regular cornbread, there are a multitude of variations, some with milk, some without, some with a few eggs, some with a lot, some with sugar, some with no sugar. We simplify this dish a little bit by using a boxed Jiffy mix, though I've also included a cornmeal substitute for you. This dish is very souffle like, sort of like a fluffy cornbread, people who love all things corn just love this dish. It is a perfect holiday side dish, but once you add it, expect that it will be asked for year after year.

Combine the cornbread mix, salt, pepper, and sugar in a mixing bowl. Add the frozen corn and remaining ingredients and mix well. Pour into prepared casserole dish, and bake uncovered at 350 degrees F for 1-1/4 to 1-1/2 hours OR until golden brown and a knife inserted into the center comes out clean. Serve immediately.

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Okay so I had skipped over this recipe until I saw someone post about it on the FB page. I made it last night and I seriously can't remember the last time I had a dish that made me tap my feet and hum while eating it. This is nothing but ultra rich decadence!!!! I followed it to a "T" and it was perfect...adding it to the Thanksgiving table this year! YUM!

Hi! Since Jiffy is just a packaged mix form of cornbread I don't see why a regular homemade recipe wouldn't also work for this. The Jiffy package is a small one though - only 8.5 ounces for an 8 x 8 pan (and not a thick pan) - so only make a small recipe. The Jiffy mix is also pretty sweet - so you'd probably want to add some sugar to enhance the corn.

You can omit it, but I'd think you'd need to replace it with something. These are all guesses so can't say the outcome though. Increase the milk to 1/2 or even to 3/4 cup, or sub in plain yogurt or plain Greek yogurt but add a teaspoon of baking powder with the yogurt, or, instead of milk, use a full cup of buttermilk. Those might still retain the integrity of the recipe. Hope that helps!

One of my favorites.......so glad to get this simple recipe. It is just delicious........thanks so much. My "go to" recipe is good but not as good as this one......in the future I will use this....just wonderful!

Really love this dish and had my first try at making it today. I will say I totally forgot the sour cream, unfortunately! The flavor of the dish didn't change much but the corn was not as soft as when it's made exactly as the recipe. So if you don't want the sour cream, make sure you add in, probably more milk like Mary suggested, to get the right consistency.

So my husband went to a thing at our kid's school a while back for honoring veterans and he met our neighbor(8mi down our rd) who happen to be a vet as well. Of course talking led to hunting led to whatever else guys do which brings me to tonight. They called me and said don't fix dinner we're bbqing and bringing you some! They brought us HUGE leg quarters so naturally I get on DSD because one good thing deserves another of course! This dish was the perfect complement to the bbq! It was so soft with just the right texture from the corn. My husband would like me to make this with your potato soup recipe next time, looking forward to that as well! Thank you so much for all you do!FYI-speaking of military, my nephew joined the marines today!Thank you again this dish was amazing!

just thought I would drop you a line this is fantastic. I pinned three different variations but only had the ingredients to try yours. I will be deleting the other ones, I can't imagine there being anything better. had this with ribs, it was amazing!

Agreed. If anyone is looking for the quintessential corn spoon bread (Aka corn pudding) recipe- they should just stop right here. Just stop. It doesn't get any better than this one. And it turned out as scrumptious -looking as the pictures on the blog. What a great dish!

Hi Mary, trying to time this dish for Thanksgiving. I only have 1 oven, so could I make this ahead of time, then pop it in the oven to warm up after the turkey has been removed? I really love this dish!

I have to be honest. I just don't know! I've only ever made this from the oven to the table and not tried to rewarm it. Maybe reheat it covered to retain the moisture and avoid drying it out, but it's probably going to increase the oven time.

Sounds like fun! Unfortunately, I have never made this recipe in that kind of batch so I don't have a tried and true conversion for you. The recipe, as written, is for 6 to 8 servings and a 2-1/2 quart baking dish.

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You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients. ~Julia Child

The classic southern plate for supper is made up of meat and three, cornbread or rolls & a tall glass of sweet iced tea.

Oftentimes what makes a recipe southern, is as much a state of mind as it is a matter of geography - Southerners simply decide a particular food is southern, and that's that." ~Rick McDaniel, Food Historian

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